Punjabi Chole or Chana masala, is a popular and flavorful North Indian curry made with chickpeas simmered in a spicy and tangy onion tomato gravy. Punjabi chole are renowned for their robust and aromatic flavors, achieved through a unique blend of traditional Indian spices such as amchur (dried mango powder), cumin, cardamom and garam masala.
About this chana masala recipe –
- North Indian, Punjabi-style chole recipe
- One-pot preparation
- Instructions for both pressure cooker and instant pot
- Quick and easy, perfect for busy days
- Vegan and gluten-free
- Includes step-by-step instructions with pictures
Making authentic chole typically involves cooking the onion-tomato gravy and chickpeas separately, then simmering them together for a long time to develop rich flavors. However, in this one-pot method, the chickpeas are cooked along with the gravy, reducing the cooking time to about 30-45 minutes. This easy, no-fuss chana masala recipe can be made in an instant pot or pressure cooker, providing a quick and convenient solution for busy families.
Main ingredients for chana masala
I have used easily available ingredients for making this recipe. Below are the main ingredients used –
- Chickpeas – Chana Masala is made using kabuli chana (white chickpeas or garbanzo beans). They are typically soaked overnight and then cooked until tender.
- Onions – Finely chopped onions are cooked to create the base of the gravy.
- Tomatoes – Fresh tomatoes or tomato puree is used to create a rich and tangy gravy.
- Ginger & Green chillies – Added for spice and depth of flavor.
- Whole spices – Various whole spices such as black cardamom, cinnamon, black peppercorns, cloves, cumin, and bay leaves are added to the gravy, with black cardamom being the most essential. If you don’t have the whole spices, you can skip them and instead add some garam masala powder or curry powder at the end.
- Amchur – Traditionally anardana (dry pomegranate seeds) are added to chole to give the characteristic tangy taste. Amla or dried Indian gooseberry is also added for a dark color and tangy flavor. These may be hard to find, so I have used amchur (dry mango powder) instead to get the tanginess. If you do not have amchur, you can substitute it with tamarind pulp, chaat masala or lemon juice.
- Chole masala powder – This is a specially blended spice mix for creating flavorful chickpea curry. You can make this spice blend at home or buy a premade mix from store. I use Everest Chole Masala but you can buy any brand you like.
Soaking the chickpeas – FAQs
When using dried chickpeas, soaking them not only reduces the cooking time, but also enhances digestibility. Soaking helps to reduce the lectin & phytic acid levels in chickpeas, and improves nutrient absorption while reducing gas and bloating.
Chickpeas should be soaked for at least 8 hours before cooking to ensure they become tender and cook evenly. For best results, soaking them overnight is recommended.
While it’s best to soak the chickpeas, it requires one day of advanced planning before making the meal. If you forgot to soak the chickpeas, a quick soak method can be used – bring the chickpeas to a boil for 2 minutes, then remove from heat and let them sit, covered, for 1 hour before cooking.
It’s recommended to discard the soaking water from chickpeas, as it contains phytic acid and tannins. Using fresh water for cooking ensures better flavor and removes these compounds.
In India, the dish is generally made with dried chickpeas, however, if you are short on time you can use canned chickpeas as well. You should make sure they are soft and tender. If they feel hard, boil them in water till they are soft enough but still hold shape.
Cooking instructions for chana masala in instant pot or pressure cooker
I have given instructions for 2 methods of cooking for the recipe –
Instant pot chana masala
- Start the instant pot in saute mode. Make the gravy with onions, tomatoes and spices. Detailed step-by-step instructions with pictures are added below.
- Then add the soaked chickpeas to the instant pot along with 1.5 cups water.
- Close the lid of the instant pot and set the valve to the sealing position.
- Press the cancel button and select the “Pressure Cook” or “Manual (high)” setting.
- Cook the chickpeas for 35 minutes.
- Allow the pressure to release naturally for about 15-20 minutes.
- After this you can turn the valve to the venting position to release any remaining pressure.
Pressure cooker chana masala
- First make the gravy by cooking the onions, tomatoes and spices in the pressure cooker. Detailed step-by-step instructions with pictures are added below.
- Then add the soaked chickpeas to the pressure cooker along with 3 cups of water.
- Cook on high heat in pressure cooker till you get one whistle.
- Then turn the heat to low and cook for 30 minutes.
- Turn off the heat and let the steam come out naturally before opening the pressure cooker.
Nutritional and health benefits of chole
Kabuli chane, also known as white chickpeas or garbanzo beans, are an excellent source of plant-based protein, making it a valuable addition to vegetarian and vegan diets. Loved by both adults and children, chole is an ideal dish to add nutrition to lunch boxes for growing kids.
Chickpeas are high in fiber, which helps maintain stable blood sugar levels, making them beneficial for managing diabetes. They are also packed with essential vitamins and minerals such as iron, magnesium, and potassium, which support various bodily functions. Overall, chana masala is a nutritious, filling, and heart-healthy option that supports weight management and general well-being.
Serving suggestions for chole
Here are some serving suggestions to enjoy chole –
- Chole Bhature, Poori Chana and Chole Kulche: Serve chole with hot, fluffy bhature (puffed and deep-fried Indian bread), crispy deep-fried pooris, or soft, buttery kulche (a type of leavened bread) for an authentic and popular North Indian experience.
- Roti or rice – For a healthy well-balanced meal, pair chole with freshly made roti or naan, or serve them along with steamed basmati rice or jeera (cumin) rice.
- Chole Samosa Chaat, Aloo Tikki & Chaats – Add chole to hot crispy samosas or to aloo tikkis (fried potato patties) for a delicious and filling combination. Top with chopped onions, green chutney, and tamarind chutney for delicious chaat.
To make chole or chana masala at home follow the detailed step by step recipe with photos posted below.
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Chana Masala Recipe | Easy One-Pot Punjabi Chole
Recipe Info
Nutrition
Equipment
Ingredients For Chana Masala Recipe | Easy One-Pot Punjabi Chole
- 1 Cup White Chickpeas (Safed Chane)
- 1 Medium Sized Onion
- 2 Medium Sized Tomatoes
- 2-3 Green Chilies
- 1 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds (Jeera)
- 2 Laung (Cloves)
- 2 Inch Dalchini (Cinnamon Stick)
- 1 Black Cardamom (Badi Elaichi)
- 3-4 Black Peppercorn (Sabut Kali Mirch)
- 1 Tej Patta (Bay Leaf)
- 1/4 Teaspoon Heeng (Asafoetida)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 2 Teaspoons Chole Masala
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Salt or to Taste
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Chana Masala Recipe | Easy One-Pot Punjabi Chole
- Wash and rinse white chickpeas. Soak them overnight or at least for 7-8 hours. Be sure to use a large vessel and add sufficient amount of water as the chickpeas will expand in size when they are soaked.1 Cup White Chickpeas (Safed Chane)
- If using instant pot, start it in saute mode. Heat oil in the instant pot or pressure cooker. Then add jeera (cumin seeds) and heeng (asafoetida). Also add laung (cloves), dalchini (cinnamon stick), badi elaichi (black cardamom), sabut kali mirch (black peppercorn) and tej patta (bay leaf). Saute the whole spices for 30 seconds.1 Teaspoon Cumin Seeds (Jeera), 2 Laung (Cloves), 1 Black Cardamom (Badi Elaichi), 3-4 Black Peppercorn (Sabut Kali Mirch), 1 Tej Patta (Bay Leaf), 1/4 Teaspoon Heeng (Asafoetida), 1 Tablespoon Cooking Oil, 2 Inch Dalchini (Cinnamon Stick)
- Then add finely chopped onions to the instant pot or pressure cooker. You can also make a puree of the onions if you want.2-3 Green Chilies, 1 Inch Piece of Ginger, 1 Medium Sized Onion
- Add grated ginger and chopped green chilies. I have not added any garlic in this recipe, but some people like to add it as well.
- Add chole masala, garam masala, turmeric powder (haldi), red chilli powder, amchur (dry mango powder) and salt. If you do not have amchur, you can replace it with 2 teaspoons tamarind paste, 1 teaspoon jaljeera or even lemon juice.
- Mix all the spices well and saute on medium heat till the onions are roasted, for around 3-4 mins.
- Add finely chopped tomato to the chole gravy. You can also add pureed tomatoes, or tomato paste.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 2 Teaspoons Chole Masala, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt
- Cook for 3-4 minutes to roast the tomatoes. The onion tomato gravy will start to leave oil on the sides.
- Add the chickpeas to the instant pot or pressure cooker along with 3 cups of water. For instant pot, close the lid and set the valve to sealing position, then use pressure cook / manual (high) setting for 35 minutes. For pressure cooker, cook on high heat till you get one whistle, then turn the flame to low and let the chole cook for around 30 minutes.
- For both instant pot and pressure cooker, let the pressure to release naturally for 20 minutes. After this you can lift the vent and manually release it. Mash a few chickpeas with the back of the spoon to thicken the gravy. If there is too much water, you can simmer for 4-5 minutes to reduce it. If it is too dry, you can add a little water and bring the chole to a boil again.
- Chana Masala or chole are ready. You can garnish them with coriander leaves, chopped or sliced onions, tomatoes, green chillies and lime wedges. Serve them hot with roti, bhatura or poori.
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My search ends here! I tried out a few different recipes but couldn’t get close to my grandma’s chole! This came out exactly like that. I used MDH chana masala and the taste was just perfect.
Thanks for the lovely review Deeksha 😀
Do we have to use a pressure cooker or can we forgo one and use a regular saucepan? Please advise.
Hey, you can use a regular saucepan, the chickpeas will just take longer to cook. Add the chickpeas with 4 cups of water to the saucepan and cover with a lid, cook for around 1 hour or till they are tender. You can also boil the chickpeas separately, and add to the gravy, since salt & tomato also increase the cooking time. Hope that helps! 🙂